Steamed Tilapia with Three Onions

Delicate food like fish is ideal for steaming since it reflects the tenderness and lightness of the ingredient.


January-February 2012 | By Jun Jun de Guzman
Steamed Tilapia with Three Onions
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

January-February 2012

Delicate food like fish is ideal for steaming since the cooking technique also reflects the tenderness as well as the lightness of the ingredient.

Click to find more tilapia recipes

Serves 6 to 8 
Prep Time
20 minutes 
Cooking Time
30 minutes

2 whole tilapia, cleaned and gutted
      (total weight about 700 to 800 grams)
salt and pepper
4 leeks, sliced thinly
6 spring onions, sliced thinly
2 purple onions, chopped coarsely
cilantro leaves for garnish

For the sauce
2 tablespoons soy sauce
3 drops sesame oil
1/2 teaspoon sugar

1  Prepare steam basket (either bamboo or steel). Brush bottom with oil. In a casserole or "kawa" large enough to fit the steam basket, pour enough water to reach 1/3 of the total volume of the container. Let boil. When boiling, set the steam basket and warm.

Season tilapia with salt and pepper. Lay on bottom of steam basket and scatter leeks, spring onions, and purple onions. Steam for 20 to 25 minutes.

While the fish is steaming, mix together all ingredients for the sauce in a small bowl. Set aside.

4  Transfer fish and onions to a platter. Pour sauce and garnish with cilantro leaves. Serve immediately.

Steaming tip:  Adding aromatic vegetables like different types of onions, as well as herbs commonly used in Asian cuisine, will give your dish better taste. Steaming also retains much of the food's flavor, shape, and texture, as well as its nutrients.

If you liked this recipe, we also recommend:  Steamed Fish Fillet with Sesame-Soy Dressing
Steamed Fish Fillet in Tausi Saucemore tilapia recipes






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